These light and fresh salmon tacos are ready in just 15 minutes. A smoky and slightly spicy rubbed grilled salmon on top of crunchy slaw in a soft tortilla - all topped with a delicious avocado cream. Serve with crunchy tortilla chip and dips for a Mexican feast.
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You can never have too many taco recipes in your life, and this salmon taco recipe is one of our favourites. A great way to use salmon and getting your family eating more fish and a really light and fresh taco that is perfect for summer.
Easy to adapt with different salads, vegetables and toppings, it's a real crowd-pleaser.
If you are looking for more salmon recipes, take a look at our delicious Honey and Garlic Salmon, simple Air Fryer Salmon or our party-favourite Salmon Pate.
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Why You Will Love Them
- Quick - This recipe for salmon tacos is ready in 15 minutes. Who says you can't have incredible meals in just 15 minutes.
- A new way to enjoy salmon - If you are bored of just eating grilled salmon with sides, this is a great way to use it.
- Easy to adapt - The great thing about tacos is that they are so adaptable. Lots of suggestions below.
- A light summer meal - These salmon tacos just scream summer evenings!
- Great for feeding a crowd - Need something easy to make for a dinner party? This is it!
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Salmon - We used boneless salmon fillets for these tacos and it doesn't matter if they have skin on or not. The salmon will be topped with our homemade spice rub, and there is more on that below. If you have some salmon haters in your house, you can grill halloumi for them.
- Soft Tacos - For us there is really no choice when it comes to the tortilla. It has to be a soft one, we love corn tortillas and these keep it gluten free. However, if you prefer crunchy tacos then you can use a crispy taco shell instead.
- Slaw- These tacos are bulked out with a lettuce, cabbage and carrot mix (one of those ones you buy in a bag at the supermarket). However, you can use any salad mix you like. One that has spinach in it would be a nice way to give it a green boost. Or you could just use a creamy slaw, there are lots of options here.
- Cheese - Creamy feta is a great addition to these salmon tacos and adds a nice saltiness to them too. However, if you want to keep it more traditional then you could add queso fresco/cotija cheese. Although not at all traditional, you could add some grated cheddar if that is all our had, or keep it cheese free.
- Avocado Cream - These tacos are finished off with a deliciously simple avocado cream, that makes a nice change from guacamole. We just blended an avocado with some yogurt and lime juice and drizzled it on top before serving. You could use guacamole instead though.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Salmon Tacos
- Step 1: Mix together the paprika, cumin, chili powder and salt and pepper and rub over the salmon. Put the salmon under the grill (broiler) for 12 minutes, until cooked through.
Alternatively you can pan fry in a skillet over a medium heat.
- Step 2: Make the avocado cream by adding to a food processor the avocado, Greek yogurt, lime juice and water and blending until smooth. If you don't have a food processor, then you can mash it all together in a bowl, but you won't get as smooth a sauce.
- Step 3: Once the salmon is cooked, use a fork to flake it.
- Step 4: Build your tacos by adding salad to the soft tacos, top with the salmon, tomatoes and feta and then spoon over the avocado cream.
Serving Suggestion
These make quite a nice light lunch, but if you wanted a more filling meal (or if you are serving them up to a few people), there a some delicious extras that you could serve these tacos with.
Start with some homemade tortilla chips and salsa, and then a bowl of refried beans or some grilled corn would go well. Extra avocado cream on the side wouldn't hurt too - it makes a tasty dip.
Give these tacos an even fresher feel by serving them with our Easy Pineapple Salsa or Mango Salsa.
If you want these to go a bit further, then serve them with some more filling sides like Peri Peri Fries, Spanish Rice or Air Fryer Potato Slices.
Dannii's Top Tips
- If you don't have a food processor, then you can mash the sauce ingredients together in a bowl, but you won't get as smooth a sauce.
- If you are making these for younger children, then use less chilli powder (or leave it out) and leave out the salt.
- Add some extra crunch by topping the tacos with slices of radish.
- We used crumbled feta on top of these tacos, but you can use queso fresco to keep it more traditional if you can find it.
- If salmon isn't your thing, then you could swap it for cod, or even some king prawns.
- Use a lettuce leaf instead of a taco to save some calories.
- Why not gently toast your tortillas over an open gas flame on the hob to give them a bit of colour.
- Give the tacos a squeeze of lime juice before serving to lighten it all up.
Frequently Asked Questions
When they only take 15 minutes to make, there's really no need to make them ahead of time. Freshly cooked salmon is always better than reheated anyway. You could make the avocado cream earlier in the day and keep it in the fridge for when you are ready to make these tacos.
We never usually have an issue with leftover tacos, as we eat them within minutes of them hitting the table. However, if you do any any leftover then you can wrap them up in foil and keep them in the fridge for 24 hours. They are great for work/school lunches, or even packing for a picnic.
Absolutely, just swap the flour tacos for corn tacos and you have a gluten free taco! Or to save some calories as well as making them gluten free, use a large lettuce leaf and wrap all the filling up in that.
More Taco Recipes
If you've tried this salmon taco recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Salmon Tacos with Avocado Cream
Ingredients
- 480 g (1 lb) of Salmon fillets
- 0.5 tablespoon (0.5 teaspoon) of Paprika
- 0.5 tablespoon of Chipotle powder (or any chilli powder)
- 0.5 tablespoon of Cumin
- 1 pinch of Sea salt and ground black pepper
- 8 Soft tacos
- 200 g (7 oz) of Crunchy lettuce/cabbage mix - shredded
- 1 Avocado
- 4 tablespoon of 0% Fat Free Greek yogurt
- 1 Lime - (juice only)
- 2 tablespoon of Fresh coriander (cilantro) - cilantro
- 2 tablespoon (2 tablespoon) of Water
- 2 Tomatoes - diced
- 50 g (0.33 cups) of Feta - crumbled
Instructions
- Mix together 0.5 tbsp of Paprika, 0.5 tbsp of Cumin, 0.5 tbsp of Chipotle powder (or any chilli powder) and 1 pinch of Sea salt and ground black pepper and rub over the salmon. Put the salmon under the grill (broiler) for 12 minutes, until cooked through.
- Make the avocado cream by adding to a food processor 1 Avocado, 4 tbsp of 0% Fat Free Greek yogurt, juice of 1 Lime and 2 tbsp of Water and blending until smooth. If you don't have a food processor, then you can mash it all together in a bowl, but you won't get as smooth a sauce.
- Once the salmon is cooked, use a fork to flake it.
- Build your tacos by adding 200 g of Crunchy lettuce/cabbage mix to 8 Soft tacos, top with the salmon, 2 Tomatoes and 50 g of Feta and then spoon over the avocado cream.
- Sprinkle with 2 tbsp of Fresh coriander (cilantro).
Recipe Tips
- If you don't have a food processor, then you can mash the sauce ingredients together in a bowl, but you won't get as smooth a sauce.
- If you are making these for younger children, then use less chilli powder (or leave it out) and leave out the salt.
- Add some extra crunch by topping the tacos with slices of radish.
- We used crumbled feta on top of these tacos, but you can use queso fresco to keep it more traditional if you can find it.
- If salmon isn't your thing, then you could swap it for cod, or even some king prawns.
- Use a lettuce leaf instead of a taco to save some calories.
- Why not gently toast your tortillas over an open gas flame on the hob to give them a bit of colour.
- Give the tacos a squeeze of lime juice before serving to lighten it all up.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Denay DeGuzman says
These salmon tacos are healthy, delicious and easy to assemble. This is a must-make recipe!
Catherine says
Oh my family would love this. These look absolutely delicious...a perfect summer meal and a delicious way to enjoy salmon!
Anita says
These are so good. I didn't have tacos, so use pita bread instead, still so delicious. :)
Suzy says
The perfect tacos! Love the salmon and avocado together!
Patty at Spoonabilities says
Everything about this recipe is so good! Salmon, tacos, avocado... yes to it all!
Toni says
This is packed full of flavors! My family really loved it!
Beth says
We are huge salmon fans, not to mention tacos. I knew I had to try these and we were not disappointed! They are so delicious. Thanks for a super tasty recipe!
Jenn says
These salmon tacos were already amazing, but the avocado cream puts them over the top! Don't forget to make that, too!
Anjali says
These are the perfect summer tacos! Super easy to make and so flavorful!
veenaazmanov says
Love that it is a Happy meal option. Perfect recipe with the delicious combinations.
Toni says
This was really amazing! Such an easy meal for weeknights!
Leslie says
I never thought to use feta on my tacos, and can't wait to give it a try. Yum!